Peppermint Red Velvet Cookies

These red velvet cookies are infused with peppermint extract and topped with crushed peppermints so that you’re two favorite holiday flavors are now one!

Peppermint Red Velvet Cookies
Yield: approximately 28 cookies
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  1. 3⁄4 cup butter, softened and divided
  2. 1 cup sugar
  3. 1 large egg
  4. 1 1⁄2 cups self-rising flour
  5. 3 1⁄2 tablespoons natural unsweetened cocoa powder
  6. 2 teaspoons red food coloring
  7. 1 teaspoon distilled white vinegar
  8. 1 teaspoon vanilla extract
  9. 3⁄4 teaspoon peppermint extract
  10. 4 ounces cream cheese, softened
  11. 2 cups confectioners’ sugar
  12. 1⁄2 cup crushed soft peppermints
  1. Preheat oven to 375°. Line baking sheets with parchment paper. Set aside.
  2. In a large bowl, beat 1⁄2 cup butter and sugar at medium speed with an electric mixer until fluffy. Add egg; beat well. In a medium bowl, whisk together flour and cocoa powder. Add flour mixture to butter mixture; beat until blended, stopping occasionally to scrape sides of bowl. Add food coloring, vinegar, and extracts; beat until combined. Using a 1 tablespoon spring-loaded scoop, place dough 2 inches apart on prepared pans.
  3. Bake until almost firm, approximately 10 minutes. Let stand on pans 3 minutes. Using a spatula, place cookies on a wire rack, and let cool completely.
  4. In a large bowl, beat remaining 1⁄4 cup butter and cream cheese at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined. Spread cream cheese mixture over cookies; sprinkle with peppermint. Store unfrosted cookies in an airtight container up to 2 days.
Taste of the South


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